CHEMICAL PROFILES OF ESSENTIAL OILS AND FATTY ACIDS FROM Erythrina velutina

• Autor(a) principal: Teixeira,Margareth G.
• Data de Publicação: 2019
• Outros Autores: Moraes,Marcílio M. de, Camara,Claudio A. G. da
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Química Nova (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422019000100065
• topic: Erythrina velutina; fatty acids; essential oil; chemical constituents

Chemical analysis involving gas chromatography coupled to mass spectrometry of the essential oils of red and orange flowers from E. velutina revealed a predominance of phenylpropanoids in both samples. However, qualitative and quantitative differences were found in the compositions. (E)-Asarone (16.22 ± 0.23%) and (E)-caryophyllene (12.22 ± 0.11%) were identified as the major constituents of the essential oil from the red flowers, whereas (E)-caryophyllene (41.72 ± 1.65%) and eugenol (20.99 ± 0.21%) were identified as the major constituents of the oil from the orange flowers. Seventeen fatty acids were characterized in the red and black seeds. The fatty acid composition in the two chromatic variations had a high degree of similarity. Oleic acid (41.56 ± 1.33% and 46.12 ± 1.90% in the red and black seeds, respectively), palmitic acid (15.39 ± 0.16% and 12.33 ± 0.41%) and behenic acid (9.95 ± 0.14% and 12.10 ± 0.42%) were identified as the main fatty acids. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) enabled identifying significant differences in the chemical profile of the essential oils from the red flower and orange flower varieties of E. velutina. In contrast, PCA and HCA analysis revealed no significant differences in the fatty acid profile of the red and black seeds.